ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: HORS' D'OEVRES

Misc.

I'M LOOKING FOR AS MANY HORS'D'OEVRE RECIPES AS POSSIBLE. I'M HAVING A COCKTAIL PARTY AND WOULD LIKE TO HAVE AN ASSORTMENT OF THEM ALL OVER THE TABLE.
THANK-YOU EVERYONE IN ADVANCE.

MsgID: 0032651
Shared by: BARB
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Beer Cheese Fondue (using garlic, Swiss and Cheddar)
  • BEER CHEESE FONDUE 1 small clove garlic 3/4 cup beer 8 oz. process Swiss cheese, shredded 4 oz. sharp cheddar, shredded 1 Tbsp. flour 1 dash hot pepper sauce Rub inside of heavy saucepan with garlic. Pour in the beer...
  • Stewed Escarole and Cannellini Beans
  • STEWED ESCAROLE AND CANNELLINI BEANS 1 head escarole (about 1 1/2 lbs.) 1 tsp. salt 2 tbsp. olive oil 1 clove garlic, minced 1 cup fresh or canned tomatoes, skinned, chopped 1 (16 oz.) can cannellini beans Salt and f...
  • Pumpkin Pie (using fresh or canned pumpkin)
  • PUMPKIN PIE "Almost everybody seems to make pumpkin pie out of a can these days, and canned-pumpkin pie can be just fine. But pie made with the meat of a fresh pumpkin (not a stringy jack-o-lantern, but a tasty eating...
  • Raspberry Roasted Applesauce (make ahead, Ina Garten)
  • RASPBERRY ROASTED APPLESAUCE "A scoop of cold vanilla ice cream melting into a bowl of warm homemade applesauce is my idea of heaven. When local farm stands finally have apples in the fall, I make all kinds of fresh a...
  • Vegetable Minestrone (Del Monte, 1988)
  • VEGETABLE MINESTRONE 1 small onion, diced 1 carrot, thinly sliced 1 stalk celery, thinly sliced 2 tbsp. olive oil 2 cans (13 3/4 oz. each) beef broth 2 cans (14 1/2 oz. each) Del Monte Italian Style Stewed Tomatoes 1 ...
  • Butterscotch Dip for Fruit
  • BUTTERSCOTCH DIP FOR FRUIT "Dip an apple wedge into this creamy dip think you are eating a caramel apple!" 1/2 cup butter or margarine 1 cup firmly packed light brown sugar 1 (14 oz.) can sweetened condensed milk 1 t...
ADVERTISEMENT
  • Electric Skillet Roast Beef or Pork
  • ELECTRIC SKILLET ROAST BEEF OR PORK 1 (3 to 4 pound) beef or pork roast 1 tablespoon cooking oil 1 onion, sliced Salt and pepper Preheat electric skillet at 400 degrees F. Add oil and brown meat well. Turn hea...
  • Seitan Paella (using carrots, squash, and mushrooms)
  • SEITAN PAELLA 2 cups short grain brown rice 1 cup medium-dice onion 2 tbsp. minced garlic 1/4 cup olive oil 1 tsp. saffron 12 cup vegetable stock with kombu*, divided use 1/2 cup seitan, cut into 1/4-inch cubes 1/4 ...
  • Chicken Mignon
  • Linda, the Chicken Mignon smells so good in the oven. I covered it half way through thinking it might be dried, Uncovered it and it turned out delious. Thank you for such a great...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: HORS' D'OEVRES
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!